邓 斌1,2，李 想1,2，周立权1,2，娄可轩1,2，周一苗1,2,3*，肖作为1,2*
（1 湖南中医药大学药食同源创新实验室，湖南 长沙 410208；
2 湖南中医药大学药学院，湖南 长沙 410208；
3 湖南中医药大学湘杏学院湘阴校区，湖南 岳阳 414615）
摘要：以山楂、红枣、甘草等作为主要材料，选择色泽、气味、滋味和组织状态四个指标作为固体饮料感官评价指标，建立模糊数学感官评价方法，获得各样品的感官综合评分，研制出一种山楂红枣固体饮料。通过单因素实验研究山楂与红枣比例、白砂糖添加量、蜂蜜添加量对固体饮料感官评分的影响，并结合Box-Behnken 响应面法，以感官评分为标准，考察山楂与红枣质量比、白砂糖添加量以及蜂蜜添加量这3 个因素对整体感官评分的影响，并对最佳配方生产出来的山楂红枣固体饮料的理化性质以及口感风味进行检测和抗氧化活性评价。结果表明：当山楂与红枣质量比为1∶1.03，白砂糖添加量为12.12%，蜂蜜添加量为6.85%，此时固体饮料的感官评分最高为90.14 分。在此条件下制得的固体饮料色泽均匀、酸甜适宜，溶解性较好，是一款营养健康的药食同源植物速溶固体饮料。经过理化检测，测得其多糖为45.01mg/g，总黄酮为1.605mg/g，绿原酸为0.096mg/g，原儿茶酸为0.0156mg/g。并且具有较强的自由基的清除能力，清除DPPH·和·OH 的IC50 分别为18.58mg/mL、18.74mg/mL（以固体饮料中总酚计）。
关键词：模糊数学感官评价；Box-Behnken 响应面
Study on Hawthorn Jujube Solid Beverage Based on Fuzzy Mathematics Sensory Evaluation Method
DENG Bin1,2，LI Xiang1,2，ZHOU Li-quan1,2，LOU Ke-xuan1,2，ZHOU Yi-miao1,2*，XIAO Zuo-wei1,2*
（1 Homologous Innovation Laboratory of medicine and food，Hunan University of traditional Chinese Medicine，
Changsha 410208，China；
2 School of Pharmacy，Hunan University of Chinese Medicine，Changsha 410208，China；
3 Xiangyin Campus of Xiangxing College of Hunan University of Traditional Chinese Medicine，Yueyang 4146154，China）
Abstract: Using hawthorn，jujube and licorice as the main materials，the four indexes of color，flavor，taste andtexture were selected as the sensory evaluation indexes for solid beverage. The fuzzy mathematical sensory evaluationmethod was established to obtain the sensory comprehensive score of each sample，and a hawthorn jujube solidbeverage was developed. The effects of hawthorn and jujube ratio，sugar and honey addition on the sensory scores ofsolid beverages were investigated through one-way experiments. Then the effects of three factors，namely，hawthornand jujube mass ratio，sugar addition and honey addition，on the overall sensory scores were examined by combiningBox- Behnken Response Surface Method with sensory scores as a criterion.Finally，the physical and chemicalproperties as well as the taste and flavor of the beverage were tested，and its antioxidant activity was also evaluated.The results showed that the mass ratio of hawthorn and jujube was 1∶1.03，the amount of sugar was 12.12%，andthe amount of honey was 6.85%. The sensory score of the solid beverage obtained was up to 90.14 points. The instantsolid beverage prepared has uniform color，suitable sweet and sour，and good solubility. It is a nutritious and healthyinstant solid beverage of medicinal anddiet plants. The contents of polysaccharide，total flavonoids，chlorogenic acidand protocatechuic acid were 45.01mg/g，content of 1.605mg/g，0.096mg/g，and 0.0156mg/g，respectively Thevalues of IC50 of scavenging DPPH · and · OH were 18.58 mg/mL and 18.74mg/mL（calculated as total phenols insolid beverages），respectively.
Key words: fuzzy mathematics sensory evaluation；box-behnken response surface methodology
中图分类号：TS278 文献标志码：A 文章编号：1007-7871（2024）01-0010-12
2024，Vol.27，No.1